Korean Beef Bulgogi Lettuce Wraps (Soy-Free)

Ingredients

• 1 lb Thinly sliced beef sirloin
• 0.5 Asian pear, grated
• 0.25 Onion, grated
• 4 cloves Garlic, minced
• 1 tsp Ginger, minced
• 3 tbsp Coconut aminos
• 1 tbsp Maple syrup
• 2 tbsp Sesame oil
• 0.5 tsp Black pepper
• 1 tbsp Avocado oil
• 1 head Lettuce leaves (butter or romaine)
• 1 tbsp Sesame seeds
• 2 Green onions, sliced

Instructions

1. 1In a medium bowl, combine the 0.5 Asian pear (grated), 0.25 onion (grated), 4 cloves garlic (minced), 1 tsp ginger (minced), 3 tbsp coconut aminos, 1 tbsp maple syrup, 2 tbsp sesame oil, and 0.5 tsp black pepper. Stir everything together until well combined.
2. 2Add the 1 lb thinly sliced beef sirloin to the bowl with the marinade. Use your hands or tongs to make sure every piece of beef is coated. Cover the bowl and place it in the refrigerator to marinate for at least 30 minutes, or up to 2 hours.
3. 3Place a 12-inch skillet or wok over medium-high heat. Add the 1 tbsp avocado oil to the skillet and let it heat up until it shimmers, about 1 minute. The oil should be hot but not smoking.
4. 4Carefully add the marinated beef to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook the beef for 3-5 minutes, stirring occasionally, until it is browned and cooked through. The beef should reach an internal temperature of 160°F (71°C).
5. 5Arrange the 1 head of lettuce leaves on a serving platter. Spoon the cooked bulgogi beef into the lettuce leaves.
6. 6Sprinkle the bulgogi beef with 1 tbsp sesame seeds and the 2 sliced green onions before serving.

Substitutions

Related Guides